Duck Confit Potpie

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3 medium sweet potatoes, peeled and cut into 1/2-inch dice

1/2 pound cipollini onions, peeled and halved

8 large garlic cloves, peeled

5 thyme sprigs

1 large rosemary sprig

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

Buttery Cornmeal Pastry

1 large egg, beaten with 2 tablespoons water

1 large shallot, minced

1/2 pound kale, stems and inner ribs discarded, leaves coarsely chopped (2 packed cups)

1/4 cup dry white wine

3 cups chicken stock or low-sodium broth

2 tablespoons all-purpose flour

Three-Pepper Duck Confit

1/4 cup dried currants

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